Name: Basmati Rice Salad with Peas, Mint, and Lemon
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: For the rice: -; 2 cups uncooked basmati rice (to yield 5 to 6 cups cooked rice) -; 3 cups water (or more, depending on the rice's package instructions) -; 1/2 teaspoon kosher salt -; 2 (2-inch) strips of fresh lemon zest (use a vegetable peeler to take just the zest, not the whole peel, off of a fresh lemon) -; For the mix-ins: -; 2 cups shelled English peas (from about 1 1/2 to 2 pounds of shell-on peas), or 2 cups of frozen peas -; 1/4 cup golden raisins or currants, plumped in enough water to cover the raisins for 5 to 10 minutes, then drained -; 1/2 cup minced green onions, including the greens (about 2 green onions) -; 1 teaspoon finely minced fresh mint leaves (spearmint) -; 1 1/2 teaspoons finely grated lemon zest -; 2 tablespoons lemon juice -; 1/4 cup extra virgin olive oil -; 1/2 teaspoon kosher salt -

Basmati Rice Salad with Peas, Mint, and Lemon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Basmati Rice Salad with Peas, Mint, and Lemon

1. For the rice: -

2. 2 cups uncooked basmati rice (to yield 5 to 6 cups cooked rice) -

3. 3 cups water (or more, depending on the rice's package instructions) -

4. 1/2 teaspoon kosher salt -

5. 2 (2-inch) strips of fresh lemon zest (use a vegetable peeler to take just the zest, not the whole peel, off of a fresh lemon) -

6. For the mix-ins: -

7. 2 cups shelled English peas (from about 1 1/2 to 2 pounds of shell-on peas), or 2 cups of frozen peas -

8. 1/4 cup golden raisins or currants, plumped in enough water to cover the raisins for 5 to 10 minutes, then drained -

9. 1/2 cup minced green onions, including the greens (about 2 green onions) -

10. 1 teaspoon finely minced fresh mint leaves (spearmint) -

11. 1 1/2 teaspoons finely grated lemon zest -

12. 2 tablespoons lemon juice -

13. 1/4 cup extra virgin olive oil -

14. 1/2 teaspoon kosher salt -

How to cook deliciously - Basmati Rice Salad with Peas, Mint, and Lemon

1. Stage

Cook the rice: Put 2 cups of basmati rice in a medium thick-bottomed pot. Add 3 cups of water (less or more depending on package instructions), 1 teaspoon of salt and 2 strips of lemon zest. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check your package instructions). Remove from heat, keep covered, and let steam for 10 minutes.

2. Stage

Prepare the peas: If using fresh peas, blanch them in boiling salted water (1 quart water, 1 1/2 teaspoons salt) for 3 to 4 minutes, depending on the size and freshness of the peas (larger older peas will take longer than smaller fresher peas). Strain peas from blanching water and place in a bowl of ice water to shock them and stop the cooking, then strain. If using frozen peas, they are already blanched, so defrost them by placing them in a strainer and running lukewarm water over them for a minute.

3. Stage

Cool the rice to room temp: Once the rice is cooked, spread the rice out on a large baking sheet pan to cool quickly. Let cool for 10 minutes, or until room temperature. Place in a large serving bowl.

4. Stage

Combine the rice with mix-in ingredients to serve: To the rice add the peas, raisins, green onions, mint, lemon zest, lemon juice, olive oil, and salt. Toss to combine and serve.